Chinese cuisine: the new way of cooking and bringing variety to life!
These days, with various ways of cooking Chinese food available, foodies have discerned a new stage of cooking in the field of culinary arts. These new procedures provide cooks and chefs with the perfect combination of nuances, flavors, essence and texture of foods from China’s culinary culture. Generally, there are no changes in the essential ingredients, but the cooking technique makes the difference in the preparation of the dishes. Each dish of food can be cooked in a completely different way by implementing varied cooking methods.
Some of the essential measures of Chinese culinary procedures can be highlighted as frying, stewing, boiling, braising, simmering, stir-frying, steaming, and smoking. Frying plays a prominent role in Chinese culinary procedures and is believed to be one of the most important activities in recipe preparation.
Frying can be sub-classified as fast frying, deep frying, and slippery frying. In addition, this process involves taking into account many factors, which depend on the type of ingredients used. For example, to preserve the flavor and juiciness of the meat, frying is preferred; whereas, as far as vegetables are concerned, frying them makes them nice and crunchy. In the realm of fast food, the rapidity of Chinese cooking procedures plays a predominant role in Chinese cuisine, where food ingredients are quickly stirred before being fried.
Frying or stir-frying is another common feature of the Chinese culinary process. Stir-frying consumes much less oil compared to frying and needs moderate temperatures compared to frying. This ensures that the food is soft on the inside and crisp on the outside.
Making sauces is often successful in stir-frying. In addition, boiling, simmering, stewing, and braising are other Chinese culinary techniques used for food preparation. When parboiling, the cleaned, cut ingredients are placed in a large bowl so that they float. Then the ingredients are subjected to high temperatures. Boiling for a long period of time not only kills the taste but also the nutritional quality of the food to some extent. To avoid this, most food preparation is usually done over low heat to ensure nutritional value is preserved.
The cold blending and smoking measures of Chinese culinary procedures involve cooking food in advance, while grilling involves seasoning raw marinated ingredients before grilling over an open flame.
In Cold Mixing, blanched or parboiled ingredients are mixed into salads and then chilled before serving. Lastly, the poaching process involves cooking the ingredients in a liquid, one degree below boiling point. The poaching technique is best suited for preparing fish dishes, where cooking continues until the fish becomes soft and tender. In conclusion, these Chinese cooking procedures are some select ways to enhance the flavor of Chinese cuisine and make it attractive to foodies.